FOR THE DRESSING:

1 tbsp. Champagne vinegar
4 tbsp. olive oil
1 garlic clove, crushed
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1 tbsp. anchovy paste

Combine all ingredients except for olive oil. Whisk into a paste. Drizzle the olive oil into the mixture, whisking all the while. Set aside.

FOR THE SALAD:

1 head Romaine lettuce
1 tsp. freshly cracked black pepper
Juice from 1/2 lemon
1 cup garlic croutons
1/4 cup fresh Parmesan cheese, grated

Wash Romaine well and tear the leaves into a salad bowl. Sprinkle with the lemon juice and black pepper and toss well. Just before serving, add the Parmesan and the croutons. Toss well with the dressing to coat leaves.

Serves 4.